Peter Reinhart's Weblogtag:typepad.com,2003:weblog-835392011-09-02T12:36:56-04:00TypePadNew Bagel Article on Epicurious.comtag:typepad.com,2003:post-6a00d8353354c069e2014e8b32709e970d2011-09-02T12:36:56-04:002011-09-02T12:36:56-04:00Hi Everyone, My, it's been a long time, as I've been focusing my blog posts on www.pizzaquest.com, but I wanted to let those of you who haven't given up on this site that my new bagel making manual has just...Peter Reinhart

Hi Everyone,

My, it's been a long time, as I've been focusing my blog posts on www.pizzaquest.com, but I wanted to let those of you who haven't given up on this site that my new bagel making manual has just been published on Epicurious.com. The link is:

Also, for those in the SF Bay area, I will be speaking at Omnivore Books on October 26th while I'm out there doing the photos for the gluten-free book. You can get details on their website: www.omnivorebooks.com

If you have any questions about the bagel article or anything else, I can be reached at peter@pizzaquest.com We've been posting some updates there on our pizza/beer challenge to be held at the end of September at The Great American Beer Festival in Denver. Let me know if you plan to be there, but keep checking Pizzaquest.com for details as we get closer.

May Your Bread Always Rise!

Peter

tag:typepad.com,2003:post-6a00d8353354c069e2014e8991ccf8970d2011-07-03T14:34:24-04:002011-07-03T14:34:24-04:00Hi Everyone, Oh my, I just saw how long it's been since I last posted--I'm so sorry. PizzaQuest.com has been taking up so much of my time and energy that I've neglected this blog. So first, let me say that...Peter Reinhart

Hi Everyone,
Oh my, I just saw how long it's been since I last posted--I'm so sorry. PizzaQuest.com has been taking up so much of my time and energy that I've neglected this blog. So first, let me say that the gluten-free book is off to the publisher and is now in the first round of editing. It will be a long process and we're still tweaking and reviewing all the great feedback we received from the testers. The publishing date has been set for late next summer, and we have photos to shoot and corrections to make, so I'll post updates as I have them. I'll also post my travel teaching schedule when I have one but, as of now, I haven't set up my fall schedule and may cut way back till the new book comes out, as I focus on Pizza Quest.
So, that said, let me say that for the time being it will be best to log on directly to www.pizzaquest.com for news, updates, and commentary and, when I have something to post here, such as my travel calendar or specific bread info, I'll mention it in the Peter's Blog section on Pizzaquest.com (PQ for short). In other words, I'll be using this blog less and doing more on Pizza Quest, but won't abandon this one entirely so please do keep it in your "favorites" but check PQ regularly as I post new things every week there.
Have a great summer, track down some of that wonderful sprouted wheat flour (details on PQ), and keep baking. If you need to write to me directly I can be reached at peter@pizzaquest.com and, if you haven't already, consider "friending" Pizza Quest at the PQ Facebook page, which can be accessed via the link on that site.
I'll be back here from time to time but, until then, May your bread always rise!
Sincerely,
Peter

Recipe Testing Updatetag:typepad.com,2003:post-6a00d8353354c069e201538e154851970b2011-04-23T14:15:43-04:002011-04-23T14:15:43-04:00Hi Again, Happy Easter and Passover!! It's been a while as we've been working away on the new book and also trying to keep up with PizzaQuest.com. The good news is that book is moving ahead quite radidly and we're...Peter Reinhart

Hi Again,

Happy Easter and Passover!!

It's been a while as we've been working away on the new book and also trying to keep up with PizzaQuest.com. The good news is that book is moving ahead quite radidly and we're down to the final two months of recipe testing. Mark Witt, our intrepid webmaster on this, has ironed out most of the logistical challenges and informs me that we can add another group if there's anyone out there who missed the previous opportunities. If so, please read back through some of my earlier posts here and then contact him at markwitt@breadtechnique.com for next steps.

In other news, I recently attended the 7th Annual Asheville Bread Festival (hard to believe we've had seven already and I've been to every one!). For a report on that, check out the Peter's Blog section at www.pizzaquest.com The past two postings there were dedicated to the festival and, of course, you'll also find great recipes and instructional videos we've made, as well as quite a number of fun Pizza Quest webisodes.

For those who are wondering and have been asking, I won't be doing too much travel teaching for the next year, other than to festivals (there's a possible one in Minneapolis in September that is in the planning stages) and for some of my consulting clients. But I do hope to get back on the road next year around this time, after the book comes out. As always, I'll post my schedule and appearances here and also at PizzaQuest.com.

Hope to see some new names on the tester list, and thanks especially to Mark and all the testers (over 100) who have jumped in.

Till next time, may your bread always rise!

Peter

I've Been Hackedtag:typepad.com,2003:post-6a00d8353354c069e20147e33fe148970b2011-03-16T09:07:00-04:002011-03-16T09:07:00-04:00Hi Everyone, Am trying to get the word out in as many ways as possible that my recipetesters e-address has been hacked by the scam that says I've been robbed in London and need money asap. Please ignore this and...Peter Reinhart

Hi Everyone,

Am trying to get the word out in as many ways as possible that my recipetesters e-address has been hacked by the scam that says I've been robbed in London and need money asap. Please ignore this and don't reply. Most of us have probably seen this scam/hack before but I've been deluged with calls by folks who are really concerned about my welfare and hadn't seen it before. The hack also hijacked all my e-mail history on that account so I've lost all the contacts as well as communication exchanges. I'll post a new e-address once I've set it up.

Thanks for your concern--I'll keep you posted!

Peter

New Testers, Now is the Timetag:typepad.com,2003:post-6a00d8353354c069e2014e5f8708aa970c2011-02-27T23:35:53-05:002011-02-27T23:35:53-05:00Hi Everyone, We're opening the tester list for one week, from Feb. 28th till March 5th, so now's the time to jump in if you want to join the wild and brave group who are already deep into the process....Peter Reinhart

Hi Everyone,

We're opening the tester list for one week, from Feb. 28th till March 5th, so now's the time to jump in if you want to join the wild and brave group who are already deep into the process. Please refer to my post in December for background details and, if you still want to join us, all of the details for how to sign up and register will be provided when you go to: Click Here You will also need this referral code to complete your sign-up. : GFCF1

Mark Witt will take you the rest of the way when you sign in, and you will need to read some of the update letters we've been sending out as the test results influenced us along the way. You will have access to them on the internetcookingschool.com website.

I greatly appreciate your support and enthusiasm and want to say to all the testers, both old and new, that it is your feedback that helps us to create these new ways to bake bread. We are all in the discovery process together so this really is a team effort. Many thanks!

Peter

PS For those who haven't yet checked out PizzaQuest.com, I'm going to post a new recipe this week, on Wednesday (Wednesday is "Instructional" day, Thursday is New Video Webisode day, etc.), and this time, as a change of pace from all the pizza and focaccia, my favorite Caesar Salad recipe! (Here's a secret that only a few people know: Caesar salad is my single favorite food, even more so than pizza). Go to www.pizzaquest.com for the whole show.

Thank You!tag:typepad.com,2003:post-6a00d8353354c069e20147e2a061e0970b2011-02-16T23:15:33-05:002011-02-16T23:15:33-05:00Hi Everyone, I received hundreds of birthday greetings today via Facebook and, since I don't know how to do a general response to everyone on Facebook (again, part of my internet illiteracy--I'm even worse on Facebook than I am on...Peter Reinhart

Hi Everyone,

I received hundreds of birthday greetings today via Facebook and, since I don't know how to do a general response to everyone on Facebook (again, part of my internet illiteracy--I'm even worse on Facebook than I am on blogs)), I'm hoping I'll reach at least some of you here with a general Thank You!

Just wanted to get this out so that you don't think I'm ignoring you--I'm very grateful to have so many thoughtful friends.

Sincerely,

Peter

Testing Updatetag:typepad.com,2003:post-6a00d8353354c069e2014e860e89a7970d2011-02-13T20:55:51-05:002011-02-13T20:55:51-05:00Hi Again, Yes, it's been awhile, as the recipe testing results from our first group of testers has been taking a lot of time (not to mention the relentless posting on PizzaQuest.com, which I hope you've had a chance to...Peter Reinhart

Hi Again,

Yes, it's been awhile, as the recipe testing results from our first group of testers has been taking a lot of time (not to mention the relentless posting on PizzaQuest.com, which I hope you've had a chance to visit). So far, the input of the testers has revealed a number areas that need attention, from the clarity of the instructions to the balance of flavors. This is all part of the process and extremely helpful as we work on this revolutionary new method for baked goods.

I have received a number of requests from those who missed out on the first round and would like to jump in. Yes, in a few weeks we'll be ready to open up the list for another 50 testers, so please do check back here at the beginning of March for a sign up date. Sometimes, it's the round tow and htree testers, who come in with fresh eyes and tastebuds, that help us with the crucial final tweaks to take these recipes to the top.

On other fronts, here's an early plug for the Asheville Bread Festival on April 2nd in (where else) Asheville, NC. Here's the link for more info: www.ashevillebreadfestival.com/

I'll be doing a demo along with Joe Lindley of Lindley Mills, showcasing some of his amazing sprouted wheat flour. I am very excited about this flour, which I think may very well be the next frontier in our never ending quest for the perfect loaf.

In addition, we will have two of the finest bread teachers in the country on hand, Didier Rosada and Lionel Vatinet, offering a hands-on workshop. Also, local millers, bakers, and all sorts of unique, only-in-Asheville kinds of things. Hope you can make it.

Other than Asheville, I am purposely not doing any travel teaching during the next six months, until I finish the new book. However, when I do book some teaching dates I will post it right here. My guess, though, is that I won't be back on the road until the fall. We might try to sneak in a Pizza Quest somewhere and, if we do, I'll post that in case anyone wants to show up and jump on that "bus" with us.

I'll be back in about two weeks with more updates on the recipe testing and other news. In the meantime, I post a weekly at www.pizzaquest.com so join me there until we meet bakc here.

Till then....

May Your Bread Always Rise!

Peter

Wow!tag:typepad.com,2003:post-6a00d8353354c069e20148c7a4200e970c2011-01-15T10:33:45-05:002011-01-15T11:50:00-05:00Hi Again, That was amazing! By five minutes past midnight we had requests flying in and six AM had reached our quota and now we're well into a waiting list of recipe testers (we decided to expand the number of...Peter Reinhart

Hi Again,

That was amazing! By five minutes past midnight we had requests flying in and six AM had reached our quota and now we're well into a waiting list of recipe testers (we decided to expand the number of acceptances to include most of you who wrote in by this morning). If you are just seeing this and missed the cut but still want to be a tester, go ahead and sign up anyway (see previous post for details), as we hope to engage the waiting list once we see what the first responses are telling us. I'm so gratified to see such enthusiasm. We're getting a good mix of gluten-sensitive and sugar-sensitive testers as well as a number of folks who are neither but just want to help. Thank you all so much!

Mark tells me that some of you encountered technical glitches with the sign in process because of Firefox or Safari complications with the verification system. If you run into a problem just write to him--there's a click-through for that and his address is also in the previous post. We don't want anyone to be left out because of techical problems.

Again, thank you for your support and we'll start making recipes available in two weeks and begin the actual testing then. In the meantime, gather your ingredients and tools and stand by. I'll give an update from time to time right here for the benefit of all, testers and non-testers alike.

Onward....

Peter

Sign Up Begins Saturday for Recipe Testingtag:typepad.com,2003:post-6a00d8353354c069e20147e19448a8970b2011-01-14T13:58:17-05:002011-01-14T14:36:21-05:00Hi Everyone, On Saturday, January 15th, you can sign up to be a tester for my upcoming book. I won't go over all the details but do ask you, if you haven't already, to please read the previous post, from...Peter Reinhart

Hi Everyone,

On Saturday, January 15th, you can sign up to be a tester for my upcoming book. I won't go over all the details but do ask you, if you haven't already, to please read the previous post, from New Years Eve (Dec. 31st), for all the background BEFORE you decide to sign up. We will take the first 50 who qualify and keep the others on the waiting list, with hopes to re-open it again after we gauge the early results. All of the details for how to sign up and register will be provided when you go to: Click Here You will need this referral code to complete your sign-up. : GFCF1 (Again, please wait till Sat. the 15th before clicking through--we won't accept anyone till then.)

Once accepted, you will receive a welcome letter with further details. We won't actually begin making recipes available until January 29th, which will give you two weeks to assemble your ingredients and tools.

I'm very excited about this, both the book and our new testing site, developed by Mark Witt, of Internet Cooking School.com. He will be our webmaster as we go forward, and you can direct any questions you have about the process to him at markwitt@breadtechnique.com

Here we go, and thank you for your interest!!

Sincerely,

Peter

PS We're getting great response to our new Pizza Quest website. If you haven't yet been there, the address is www.pizzaquest.com Check out the videos, guest columns, instructional videos, and recipes, and please leave your comments at the various sections. If you want to write to me directly, you can use peter@pizzaquest.com I'd love your feedback.

Update on Recipe Testing for New Booktag:typepad.com,2003:post-6a00d8353354c069e20147e128ba54970b2010-12-31T07:25:11-05:002010-12-31T07:58:10-05:00Hi Everyone, Well, here it is, New Years Eve. Seems like most people are glad to see 2010 go, but it was also a year of amazing highs as well as lows. After a number of false starts, well chronicled...Peter Reinhart

Hi Everyone,

Well, here it is, New Years Eve. Seems like most people are glad to see 2010 go, but it was also a year of amazing highs as well as lows. After a number of false starts, well chronicled here, we finally did launch PizzaQuest.com, just before Christmas, and we've been getting some serious action there. If you haven't yet checked it out, please do and leave a comment; I'd love to know what you think of it. We just posted the second round of new content and I'm really excited about how well the videos are playing. The link is www.pizzaquest.com

As for the recipe testing, it looks like Mark, who has been working really hard on this, is just about ready to take applicants. So I plan to announce the address the next time I log on here, which should be January 15th. In advance of that, and to minimize the number of applicants who don't have the right ingredients or actual interest in these recipes, let me list here what type of things you will need to know in order to participate (remember, we are limiting the first round of testing to the first 50 applicants, though we will keep a waiting list for round two, which will probably start two months later):

--These are all gluten-free baking recipes which means no wheat, rye, or barley. These are also carb-free recipes, which means no grain at all--no rice flour, tapioca, potato starch, oats, corn--nada! That means everything you already know about gluten-free baking does not necessarily apply to these recipes. In fact, you don't even have to be gluten intolerant to test these (I'm not, for instance--I just like the way they taste).

--Because they are carb-free as well, they are also aimed at people with blood sugar issues, such as diabetes or pre-diabetes. This aspect of the book is just as important as the gluten-free aspect. Of course, you don't have to have either of these conditions (gluten sensitivity or diabetes) to be a tester, nor do you have to be an experienced baker--we will accept testers at all levels of baking experience.

--I can only promise to recipe testers that I will list your name in the acknowledgements section. I cannot give anyone a free copy of the book or even a discount on the book, but will offer to send personalized signed bookplates (that is, a peel-off stick-in label) if you send me a self-addressed, stamped envelope (details on this will come after the book is available, which won't be till April, 2012). In other words, there is no compensation for being a tester, other than my eternal gratitude and a chance to have a sneak peek and head start with some of the recipes.

--As some of you who have tested before know, there is work involved as well as the expense of the ingredients. This book will be very different from my previous books, as there will be no fermentation involved--no yeast (well, there will be a few recipes with yeast but most will not have it), The ingredients can mostly be found in natural foods markets and some can only be found via mail order (I will provide internet addresses for some mail order houses--those who already do gluten-free baking may know of them or of others). Please don't sign up if you just want to test one or two recipes and then drop out. I need testers who are willing to test a number of recipes and hang in for a couple of months. Be prepared to test at least five recipes or more. If you hit testing fatigue, of course you can stop, but I'd prefer to have those aboard who can test frequently and for a while. These recipes are actually easier than regular yeast-raised wheat flour breads so, hopefully, you will be able and willing to participate for the long haul.

--This is most important: confidentiality is critical. Anyone who agrees to be a tester also agrees not to share these recipe with anyone, in any form. I do not want to see these recipes being passed around on the internet, discussed in chat groups, or printed out for friends, even if they would benefit from them. You must agree to keep these confidential or I will have to suspend the testing and use only a few trusted friends. I think the reasons are obvious, and there have been only a few breaches of this trust in the past, but I have to stress this upfront and ask you to honor my request for absolute confidentiality.

--The final deadline for the manuscript is July 1st, which means there will be no testing after that date. I will start issuing recipes at the end of January, so this gives us about six months for the testing process. But it then takes nine months for the book to go through its editorial process before it is published. So the confidentiality agreement must stay in place until after the book is published.

--If you are a tester you will need to have a seed grinder or a small food processor that can grind seeds and nuts into flour. I use a small Bosch seed grinder (aka coffee grinder); it's not expensive and it, or other brands, can be found at cookware stores and it really makes the job easy--much better than a blender or food processor.

--You will be buying a variety of nuts and seeds and every recipe will use some combination of these. So, if you have a sensitivity to tree nuts, please don't sign up to be a tester, as these recipes won't work for you. I am sympathetic to anyone with a food sensitivity and know how difficult it is to find replacements for nuts, but the focus of this book will be for those who have either gluten or sugar sensitivities, not nut allergies. This is not an allergan-free cookbook, but fortunately, there are some good books on that subject already out there. For this book, you will also need to purchase xanthan gum, which is now readily available at natural food markets. If you have a sensitivity to xanthan gum you can substitute guar gum. Most experienced gluten-free bakers are familiar with these gums but, if you have never baked gluten-free breads before, this ingredient is a substitute for gluten. We won't be using gums in all of our recipes, only some.

Okay, this should be enough information to help you decide if you want to be a tester. I can't promise but I will make every effort to designate Saturday, January 15th as the day we'll open the door for signing up. I will give details then about where to write and how the process will work. Please do not write to me in advance asking to be a tester--there will be a special website where you will register and also where you will send your testing results (this will be different than in the past where we handled it all by e-mail). If there is a delay regarding January 15th, I will announce it here in advance.

So, as you can see, I'm juggling a lot of projects (I still have my regular classes at Johnson & Wales to teach as well as some product consulting projects). Please forgive me for how long this is taking or if it doesn't all go smoothly. I greatly appreciate your patience and support and look forward to sending out the first batch of recipes for testing and getting your feedback. For those who aren't testing, I will continue to post here from time to time, but suggest you go to my PizzaQuest.com blog for more frequent postings and musings.

Till next time, May Your Bread Always Rise, and have a Happy, Healthy New Year!!!

Sincerely,

Peter

We're Live, sort oftag:typepad.com,2003:post-6a00d8353354c069e20147e0d2a527970b2010-12-18T13:27:05-05:002010-12-18T13:27:05-05:00Hi Everyone, Yes, PizzaQuest.com is now live, though we're not officially opening till Monday, when the press announcement goes out and all that jazz. We're still tweaking and have more to do, so there are a few glitches that we...Peter Reinhart

Hi Everyone,

Yes, PizzaQuest.com is now live, though we're not officially opening till Monday, when the press announcement goes out and all that jazz. We're still tweaking and have more to do, so there are a few glitches that we plan to clean up in the morning but there's enough going on that you might want to take a peek. If you log onto www.pizzaquest.com that should get you there, but if you run into a firewall, then use the full URL: www.fornobravo.com/pizzaquest The site will guide you once you get there, so take your time and enjoy. This has been two years in the making from when I first heard from Brad English and Jeff Michaels who had the idea of turning my book, American Pie: My Search for the Perfect Pizza, into a TV series. The series is still in the making but we didn't want to sit on all this great footage, so we partnered up with oven maker extraordinaire, Forno Bravo, and have finally put the pieces together. We're off an running....

On the book front, I met with Mark Witt and we have the testing website almost complete. Before the end of the month I will post information about how it will all work but we probably won't start the actual testing until the middle or the end of January. That will give everyone who makes the testing list time to gather their ingredients. So things are moving and we (Denene Wallace, my co-author, and I), have about half the recipes worked up, but I still need to format them for testing. Lots of work ahead but it's happening. So, as usual, keep checking back and you will soon have all the details.

And the winner is....tag:typepad.com,2003:post-6a00d8353354c069e20148c6a0ea93970c2010-12-11T14:25:01-05:002010-12-11T14:25:01-05:00Thank you to everyone who sent me suggestions for how to upload a photo to the blog--you have probably now created a monster, as I hope to do more of this and actually turn into a real blogger at last....Peter Reinhart

Thank you to everyone who sent me suggestions for how to upload a photo to the blog--you have probably now created a monster, as I hope to do more of this and actually turn into a real blogger at last. That's me in Istanbul with that Domino's delivery motorcycle I wrote about in the previous post, just outside the Hagia Sophia Church and the Topkapi Palace. (I believe that you can see the photo in larger format if you click on it--at least that's what I've been told).

The one whose step by step instructions got me "on the board" is Jennifer Lee Robinson--thank you so much!! For this you get an automatic pass to be on the opening list of recipe testers when we get into that next month. As a gluten-free blogger, (http://www.adventuressomekitchen.wordpress.com ) your input will be most appreciated. Thanks Jennifer!

As for you others, yes, we're getting closer to the test phase and I'll be posting instructions soon about how that will work and what you will need. The main thing to know now is that you do not have to be gluten-free or gluten-sensitive to be a tester, you do not need any fancy or special equipment, but you will need to buy some specialty ingredients, most of them available at supermarkets and natural food markets and some via mail order suppliers (I will give you web links). More details soon, but I'm meeting with our web master on this, Mark Witt (many of you already know him from the last book and the still active Forum and Gallery that he oversees for "Artisan Breads Everyday" as well as from his own Bread Techniques website and instructional videos). After Mark and I work out the final details for testers I'll post them and we'll start the process after the holidays. The new book is coming along nicely--we have about half of our recipes already written up (there will be about 75) and I'm really excited about how great they taste (but I'm not objective, which is why we need you). Again, more details on that later.

The biggest news is that we have set a date for the launch of Pizza Quest, and it is next Saturday, Dec. 18th!! I will post again later this week to confirm this, as I still have homework to complete for my part of the site, and our team is working hard to get all the pieces in place, but we're so close we can taste it (and soon, so will you). We have great videos to share, recipes, photos (yes, thank goodness there's a web master to handle that side instead of me or you know how long it would take), essays, links, interactive blogging, ...the whole margherita. Assuming we don't crash and burn between now and then, this is our holiday gift to all of you, and our plan is to post new videos and other material every week to keep you entertained and engaged. It seems as if we've been working on it forever (actually, about two years since we first started this project) so I'm counting the seconds.

Okay, I now know one way to upload photos to this blog--more will come. Check back in a few days for the official launch announcement of Pizza Quest. Till then,

May your bread always rise (and may your pizzas all be perfect)!

Peter

Home From The Holy Landstag:typepad.com,2003:post-6a00d8353354c069e20148c69a2e55970c2010-12-10T14:14:04-05:002010-12-10T14:23:54-05:00Hi Again, Got back a few days ago from two weeks touring through Israel and Istanbul (Constantinople still and always, to those of the Eastern Orthodox faith). I won't be doing a journal of that pilgrimage here, as it was...Peter Reinhart

Hi Again,

Got back a few days ago from two weeks touring through Israel and Istanbul (Constantinople still and always, to those of the Eastern Orthodox faith). I won't be doing a journal of that pilgrimage here, as it was a very personal, spiritual journey as we travelled with 43 other pilgrims. However, I did get a shot of me outside the Hagia Sophia (the world's largest church, when it was still operating as a church--the Turkish government has turned it into a museum), standing next to a Domino's delivery motorcycle. The Hagia Sophia is to Eastern Orthodox Christians what the mosque in Mecca is to Muslims, as for nearly one thousand years it was the central church and home of the Ecumenical Patriarch of the Holy Roman Empire. So I thought it was ironic that I, about to launch PizzaQuest.com any day now, would find myself almost tripping over a Domino's delivery motorcycle just a few yards from this holy shrine. Just goes to show the reach of pizza, crossing all ethnic and denominational boundaries. Perhaps pizza really could be the universal symbol of peace on earth (or, as the tee-shirts say, Pizza on Earth).

Note: I just tried to post the photo and it didn't take--I still haven't figured out how to transfer photos to my blog-- myabe I'm the only one left who doesn't know how to this. If you know how would you please write to me at recipetesters@yahoo.com I am now working from a new MAC and have iPhoto. Is there an easy way to move photos into a blog? If so, maybe I'll finally be able to do so.

On another front, I keep stretching this out and hate to do so, but we're meeting with the PizzaQuest team later today so I hope to have some news about our launch date, which we are all hoping will be before Christmas. Stay tuned, I should be back soon with a fuller update on that as well as on the new book and the upcoming recipe testing. Thanks for your patience.

Sincerely,

Peter

Boulder and Beyondtag:typepad.com,2003:post-6a00d8353354c069e20133f5921069970b2010-11-04T00:31:19-04:002010-11-04T00:31:19-04:00Hi Everyone, As usual, trying to do too much and running out of hours to do it all. So here's a quick touch-in with more to come soon. The Fire Within Weekend in Boulder was wonderful. I got to meet...Peter Reinhart

Hi Everyone,

As usual, trying to do too much and running out of hours to do it all. So here's a quick touch-in with more to come soon.

The Fire Within Weekend in Boulder was wonderful. I got to meet a number of mobile wood-fired oven owners who have rigs all over the country (and Canada), and we made, literally, hundreds of pizzas and even hosted a pizza party for 200 local Boulderites who brought their kids, parents, grandparents, and feasted on some pretty amazing pizzas. I was extremely impressed by the dedication of these wood-fired entrepreneurs (both young and old) who are all following their passion to pursue something that they love. This wood-fired oven movement will continue to grow exponentially, so keep an eye out for them as these artisans set up shop near you. There's something wholesome and exciting in all of this--playing with dough and cooking with fire--it's seriously primal and seems to affect everyone who comes in contact with it. Thank you to Joseph Pergolizzi and his team at The Fire Within, to BelGioioso Cheese for donating so much and many kinds of cheeses, and to the other chefs and teachers who donated their time and energy to keep the fires within burning. We filmed much of the event for PizzaQuest.com, so eventually you will be able to see footage from this very special weekend. We even filmed ten instructional videos with many of the oven owners, in front of the Fire Within ovens. We'll begin to roll these out over the next few months, featuring some pretty wonderful pizzas, including a very cool s'mores pizza that has to be seen to be believed.

Speaking of PizzaQuest, we are closer than ever to launching the website. I should have a launch date for you by then next posting. We're still hoping for early December, but I've been wrong before and don't want to blow it again, so I'll give you the date when it's firm. We're writing away, editing the film footage, working hard on the architecture of the site, and can't wait to share it with you.

Finally, I spoke tonight with my recipe testing web master, Mark Witt (who many of you already know), and we're putting the finishing touches on the group site for the next round of recipe testing for the upcoming gluten free baking book. In December I will announce when we will begin accepting applications for testers and I'll spell out all the details. We will then begin the testing process in January. Again, please do not write to me to ask to be a tester--we will have a formal protocol for that and it will be on a first come basis. All will be explained next month.

Thank you for your patience on this and on all the projects we've been promising you. You will be rewarded when PizzaQuest launches and the new book comes together--it's all very exciting! Till then, may your crust be crisp and your bread always rise!

Sincerely,

Peter

News News Newstag:typepad.com,2003:post-6a00d8353354c069e20133f4e63506970b2010-10-06T23:57:58-04:002010-10-07T10:06:08-04:00Hi Everyone, Again, I apologize for being away from this blog for so long, but I just can't seem to keep up with everything that's going on. Just got back from King Arthur Flour, in Norwich, VT, where we had...Peter Reinhart

Hi Everyone,

Again, I apologize for being away from this blog for so long, but I just can't seem to keep up with everything that's going on. Just got back from King Arthur Flour, in Norwich, VT, where we had an exciting two day workshop showcasing overnight fermentation from Artisan Breads Everyday. Have to admit, it's kind of nice being in Vermont in early October when the leaves are turning. It's like being in a living picture postcard. And, as always, the folks at King Arthur are great to work with and the pastries and breads from the King Arthur Bakery are some of the best anywhere. If you get there (and you should) be sure to order "The Russian," an amazing twisted loaf, like the Kranz Cake Babka featured in Artisan Breads Everyday, except for two differences: one is the use of hazelnut filling instead of chocolate, and the second, and this is where I totally flipped, was the use of croissant dough instead of babka dough. Wow!!!! It was fantastic, about as perfect as any pastry can be, and now I can't wait to try making babka on croissant dough. Nice work by Jeffrey Hamelman and his baking team, as well as to Susan, Michele, Robyn, and Karen of the KA education team for all their support.

I won't be teaching on the road again for awhile because I am now hard at work on my next book, along with co-author Denene Wallace, introducing a whole new kind of gluten-free baking. More on this in my next posting, and the recipe testing will probably start in December. Again, as mentioned in my last post, please do not write to me to be a tester until I post the new e-address in and further instructions. I will not take on any testers who write to me in advance of that--I'm just not ready yet to set up the template and keep a back-list. And first I will need to post all the necessary ingredient requirements and such, so you may decide not to participate after seeing those. So, please, wait till I give the green light, but know that it is going to happen--I'm very excited about this new book!

Finally, for now, good news on the Pizza Quest front: the website is fully in production, it's looking great, and we plan to launch it in early December, and will feature a new webisode from our Pizza Quest TV series every week, along with all sorts of other features and commentaries. I'll have more details as we continue to build it, so stay tuned for the official launch date and URL. We'll be filming new material next weekend in Boulder at The Fire Within Conference, where owners of mobile wood-fired ovens will gather for a two day intensive in all aspects of pizza, including a dough workshop with me. For anyone interested in this very hot trend (mobile pizza ovens as a business), check out Joseph Pergolizzi's website: www.portablebrickpizzaoven.com or www.firewithin.com